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harry weir

Coconut granola with roasted pineapple

A delicious granola from Two Boys Brew

Serving: Serves 4


  • 150g oats
  • 75g muscovado
  • 25g sunflower seeds
  • 25g pumpkin seeds
  • 20g sesame seeds
  • 50ml water
  • 50ml sunflower oil
  • 30g crushed hazelnuts
  • 30g flaked coconut, toasted
  • 30g dried cranberries
  • 1⁄2 pineapple
  • 50ml honey
  • 1 star anise
  • 200g full fat yogurt
  • 1 pomegranate, deseeded
  • A few basil leaves


1. Preheat the oven to 170oC/gas mark 3. To make the granola, mix all the dry ingredients together. Add the wet ingredients and mix together.
2. Place in a baking tray and bake for 11⁄2 hours, mixing every 20 minutes to prevent it from sticking together. When the granola is cool, mix the hazelnuts, coconut and cranberries through it. Store in an airtight container.
3. To roast the pineapple, preheat the oven to 180oC/gas mark 4. Dice the pineapple into small chunks and put into a baking tray. Drizzle the honey over it and add the star anise. Roast for 30 minutes, until slightly golden around the edges. Allow to cool and store in the fridge.
4 Place three tablespoons of yoghurt in each bowl, add the granola, pineapple and pomegranate. Scatter the torn basil over the top and serve.


Tip: Make a big batch of granola as it lasts for weeks in an airtight container.